Super-Tuscan White Bean Soup

 

4

slices bacon, finely chopped

1

medium yellow onion, quartered lengthwise

1

medium stalk celery, quartered crosswise

1

medium carrot, quartered crosswise

2

cloves garlic, lightly crushed

3

cans (19 oz each) Progresso® cannellini beans, drained

1

dried bay leaf

1/2

cup white wine

1

carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)

2

tablespoons olive oil

1

tablespoon finely chopped garlic

1/4

to 1/2 teaspoon crushed red pepper flakes

1/4

cup lightly packed fresh basil leaves, sliced

1/2

teaspoon gray sea salt

1/8

teaspoon freshly ground pepper

• 1 In 4-quart saucepan or Dutch oven, cook bacon, onion, celery, carrot and 2 cloves garlic over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Add beans, bay leaf, wine and broth; cover and cook 20 to 25 minutes, stirring occasionally, until vegetables are tender. Remove from heat; cool about 15 minutes.
• 2 Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat 1 minute. Add 1 tablespoon chopped garlic; cook 3 to 5 minutes, stirring frequently, until garlic begins to brown. Stir in red pepper flakes; cook a few seconds. Stir in basil; cook until basil wilts.
• 3 Remove bay leaf from bean mixture. Pour mixture into food processor; cover and puree. Return to saucepan; stir in salt and pepper. Simmer over medium heat 5 to 10 minutes, stirring frequently, until thoroughly heated.
• 4 Ladle soup into individual soup bowls. Top each with basil mixture.